Ratatouille Al Fresco
Ingredients
- 2 medium zucchini, halved lengthwise
- 1 medium Japanese eggplant, halved lengthwise
- 1 red bell pepper, cut into strips
- 1 red onion, peeled, cut into wedges
- 2 medium tomatoes, halved crosswise
- 2 tablespoons olive oil
- 6 skinless boneless chicken breast halves (6 ounces each)
- 1/3 cup basil (chiffonade)
- 1 1/2 teaspoons red wine vinegar (See Cook's Note)
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